JP2015203519A - Cooker - Google Patents

Abstract

[PROBLEMS] To easily set cooking for a small number of people. A main body, a heating chamber in which an object to be heated is stored and cooked, heating means for heating the object to be heated, an operation panel provided in the main body, and an operation panel provided Input means for setting heating conditions for the object to be heated, small number setting means for changing the number of persons to be smaller than a preset number of persons provided on the operation panel, and heating conditions set by the input means Control means for controlling the heating means, and when the number of persons is changed by the small number of people setting means, the control means reduces the temperature of the heating means or shortens the time based on the changed number of persons. A cooking device characterized by being controlled. [Selection] Figure 1

Description

  The present invention relates to a cooking device that can easily change the cooking amount of an auto menu.

  Conventionally, a cooking device having an auto menu for automatically performing microwave heating or oven heating is known. The usage method of the auto menu is described in the instruction manual, such as ingredients and cooking methods, and generally used for four people.

  The thing shown in patent document 1 describes the heating cooker which changes heating time according to quantity.

JP 2007-303758 A

  However, in recent years, the chances of eating with a small number of one or two people have increased due to individualization and diversity of meal times.

  In the heating cooker shown in Patent Document 1 described above, the amount is set to several times as necessary, and the heating time is changed. However, there is a problem that it is difficult for the user to intuitively understand what the standard is, and in particular, it is difficult to set for cooking with a small number of people.

  The present invention has been made to solve the above-described problems, and employs, for example, the configurations described in the claims.

  According to the present invention, it is possible to easily set the cooking for a small number of people.

It is the perspective view which looked at the main body of the heating cooker of one Example of this invention from the front side. It is AA sectional drawing of FIG. It is the perspective view which looked at the state which removed the outer frame from the main body of the heating cooker from the front side. It is the perspective view seen from the back side in the state which removed the outer frame from the main body of the heating cooker. It is the surface perspective view which mounted the to-be-cooked object on the saucer of the heating cooker. It is a bottom view of the saucer of the heating cooker. It is explanatory drawing of the grill pan lid of the same heating cooker. It is the perspective view which mounted the steaming-baking device in the heating cooker. It is a block diagram showing the control means of the heating cooker. It is explanatory drawing showing the control method when cooking the soft steamed chicken of the heating cooker. (a) Default heating operation, (b) Small heating operation It is explanatory drawing showing the heating state of the to-be-cooked item of a steamer when cooking the soft steaming of the chicken of the heating cooker. (a) Range process, (b) Steam + oven process It is explanatory drawing which shows the example of a display of the input means of the same heating cooker.

  Hereinafter, the specific contents of the present invention will be described in detail with reference to the above-described drawings of FIGS.

  1 to 4, the main body 1 of the heating cooker puts the food to be cooked in the heating chamber 28, and cooks the food to be cooked using the heat of microwaves, heaters, and steam.

  The door 2 opens and closes in order to put the food to be taken in and out of the heating chamber 28, and when the door 2 is closed, the heating chamber 28 is hermetically sealed to leak microwaves used for heating the food to be cooked. It is possible to prevent heat, contain heat, and heat efficiently.

  The handle 9 is attached to the door 2 and facilitates opening and closing of the door 2, and has a shape that can be easily grasped by a hand.

  The glass window 3 is attached to the door 2 so that the state of food being cooked can be confirmed, and uses glass that can withstand high temperatures due to heat generated by a heater or the like.

The input means 71 is provided on the operation panel 4 on the lower front side of the door 2. Range heating means 77 (FIG. 9) for heating the food to be cooked by microwaves, grill heating means 12 for heating the food to be cooked by a heater provided on the heating chamber upper surface 28e of the heating chamber 28, and the food to be cooked by steam Steam generating means 43, hot air heaters 14a, 14b provided above and below the heating chamber inner wall surface 28b, and hot air unit 11 that is an oven heating means for heating the heating chamber 28 with hot air by a hot air fan 32 rotated by the hot air motor 13, etc. An operation unit 6 for selecting a heating means for heating the object to be cooked and inputting cooking conditions such as a heating time and an automatic menu, and a display for displaying contents input from the operation unit 6 and a cooking progress state Part 5. The input means 71 selects and sets the auto menu, displays the auto menu settings, and also uses the small number key which is a small number setting means to be set when it is desired to cook a small number of dishes in the auto menu. 6a,
Since the small number key 6a is provided on the operation panel 4, it can be seen at a glance from the appearance that it corresponds to a small amount of cooking, and it is easy to use without being confused during operation.

  The water tank 42 is a container for storing water necessary for producing water vapor. The water tank 42 is provided on the lower front side of the main body 1 and can be attached and detached from the front surface of the main body 1 to facilitate water supply and drainage. It can be done.

  The outer frame 7 is a cabinet that covers the upper surface and the left and right side surfaces of the main body 1 of the cooking device.

  The rear plate 10 forms the rear surface of the cabinet described above, and an external exhaust duct 18 is attached to the upper portion of the rear plate 10. Exhaust holes 36 for discharging cooling air (waste heat) 39 after cooling the components are provided.

  The external exhaust duct 18 discharges the cooling air 39 that has passed through the exhaust hole 36 to the outside of the main body 1. Exhaust air is discharged from the external exhaust port 8 of the external exhaust duct 18, and the exhaust discharge direction is the main body 1. The air is exhausted in the upper direction of the front side. The exhaust direction is directed upward and toward the front side, so that the wall surface is not contaminated by the exhaust even when the rear surface is brought close to the wall surface.

  The machine room 20 is provided in a space portion between the heating chamber bottom face 28a and the bottom plate 21 of the main body 1. On the bottom plate 21, a magnetron 33 for heating food, a waveguide 47 connected to the magnetron 33, The control board 23, other components described later, and cooling means 50 (FIG. 9) for cooling these various components are attached.

  On the left side 28c of the heating chamber 28 and the right side of the heating chamber, a shelf 27 including an upper shelf 27a, a middle shelf 27b, and a lower shelf 27c is provided, and various heating dishes used for cooking are placed thereon.

  The heating chamber bottom surface 28a has a concave shape in the substantially central portion, and the rotating antenna 26 is installed therein, and the microwave radiated from the magnetron 33 is output to the waveguide 47 and the output shaft 46a of the rotating antenna driving means 46. Flows into the lower surface of the rotating antenna 26 through the coupling hole 47a that penetrates, is diffused by the rotating antenna 26, and is radiated into the heating chamber 28. The rotating antenna 26 is connected to the output shaft 46 a of the rotating antenna driving means 46.

  The cooling means 50 is a fan device 15 in which a fan is connected to a cooling motor attached to the bottom plate 21, and the cooling air 39 blown by the cooling means 50 is a magnetron 33 that generates heat in the machine room 20 or an inverter board. 22, the weight detecting means 25 and the like are cooled, flow between the outside of the heating chamber 28 and the outer frame 7 and between the hot air case 11a and the rear plate 10, and the exhaust hole 36 is cooled while cooling the outer frame 7 and the rear plate 10. And is discharged from the external exhaust port 8 of the external exhaust duct 18.

  The hot air unit 11 is attached to the rear part of the heating chamber 28, the hot air unit 11 is provided with a hot air case 11a on the rear side of the heating chamber inner wall surface 28b, and the hot air fan 32 is provided between the heating chamber inner wall surface 28b and the hot air case 11a. Hot air heaters 14a and 14b are provided on the outer peripheral side, the hot air motor 13 is attached to the rear side of the hot air case 11a, and the motor shaft is connected to the hot air fan 32 through a hole provided in the hot air case 11a. .

  And the hot air unit 11 is connected through the hot air intake hole 31 and the hot air blowing hole 30 which are air passages provided in the heating chamber inner wall surface 28b, and the hot air fan 32 in the hot air case 11a is rotated by the hot air motor 13, The air between the heating chamber 28 and the hot air unit 11 is circulated, and the air circulated by the hot air heaters 14a and 14b is heated.

  Further, instead of the hot air unit 11, heaters may be provided on the upper and lower surfaces of the heating chamber 28 to heat the heating chamber 28.

  A grill heating means 12 made of a heater is attached to the outside of the heating chamber upper surface 28e. The grill heating means 12 wraps a heater wire around a mica plate to form a flat surface, presses and fixes the mica plate to the outside of the heating chamber upper surface 28e, and heats the heating chamber upper surface 28e so that the cooking object 130 in the heating chamber 28 is heated. It is baked by radiant heat.

  The heating chamber bottom surface 28a is provided with a plurality of weight detecting means 25, for example, a right weight sensor 25a, a left weight sensor 25b on the front left and right, and a back weight sensor 25c on the rear center, on which the table plate 24 is provided. Is placed.

  The table plate 24 is for placing food, has heat resistance so that it can be used for both heater heating and microwave heating, has good microwave permeability, and has no problem in terms of hygiene. It is molded with materials such as porcelain.

  Above the rear of the heating chamber 28, temperature detection means a85 for detecting the temperature in the heating chamber 28 is provided. The temperature detection means a85 is provided at a position that is not directly affected by the hot air blown into the heating chamber 28 from the hot air blowing hole 30 of the grill heating means 12 and the hot air unit 11.

  The steam unit 43a (FIG. 9) includes a water vapor generating means 43 and a pump means 87.

  The water vapor generating means 43 is attached to the outer side surface of the left side surface 28c of the heating chamber, and the steam outlet 44 from which water vapor is ejected faces the heating chamber 28.

  Further, the water vapor generating means 43 is made of aluminum, and a sheathed heater as a boiler heating means 89 (FIG. 9) is embedded so as to be integrated at the time of casting. The power consumption of the heater is as large as around 600 W, and the steam generating means 43 can heat the water to a temperature at which it can be boiled in a short time.

  The water supply to the steam generation means 43 is supplied from the water tank 42 to the pump means 87 through the pipe 45 by driving the pump means 87, supplied to the steam generation means 43 through the pipe 40, and the water vapor generation means 43. Is heated and boiled, and becomes steam, and is ejected from the steam ejection port 44 to the heating chamber 28.

  The temperature detection means b88 detects the temperature of the water vapor generation means 43, transmits the detection result to the control means 151 (FIG. 9) described later, and controls the boiler heating means 89 and the pump means 87.

  The pump means 87 pumps the water in the water tank 42 to the water vapor generating means 43, and is composed of a pump and a motor that drives the pump. The adjustment of the amount of water supplied to the water vapor generating means 43 is determined by the ON / OFF ratio of the power supplied to the motor.

  The grill pan lid and the saucer according to the present invention will be described with reference to FIGS.

  The tray 111 according to the present invention will be described with reference to FIGS.

  The receiving tray 111 is composed of two left and right leg bases 113 each including a metal dish portion 112 and a leg portion 113a, two left and right metal leg portions 114, and two left and right projecting portions 119.

  The metal dish part 112 is formed of a metallic aluminum material that does not transmit microwaves radiated from the magnetron 33, and the surface treatment is made of fluorine PCM.

  A high-frequency heating element 120 that generates heat by absorbing microwaves radiated from the magnetron 33 is provided on the back surface of the metal dish portion 112. The heat generated by the high-frequency heating element 120 is transmitted to the metal dish part 112, and the cooked object 130 placed on the surface of the metal dish part 112 is heated from below and burnt at the bottom so that it looks delicious depending on cooking. There is an effect to attach.

The metal dish portion 112 is used to place the food to be cooked 130, and an outer wall 112 d is provided so that moisture such as juice contained in the food to be cooked 130 such as steamed beef and garlic buds does not leak to the outside. ing. Further, a corrugated uneven portion 112c is provided on the surface of the metal dish portion 112, and the recessed portion 112a heated while discharging excess fat contained in the cooking object 130 such as meat is connected to the outer peripheral portion 112b. .

  The surface of the metal dish portion 112 is coated with fluorine to prevent the metal dish portion 112 from being burnt by the cooked object 130 after cooking.

  The left and right sides of the tray 111 are provided with leg bases 113 provided with resin leg portions 113a on the front and rear sides, and the leg portions 113a are arranged at the four corners of the tray 111.

  Further, on the left and right sides of the tray 111, metal leg portions 114 are inserted between the front and rear leg portions 113a to be inserted into the leg base 113 and locked. The metal leg part 114 is a leg having a height higher than that of the leg part 113a, and can be folded by being rotated to the lower side of the metal dish part 112.

  Furthermore, the left and right sides of the tray 111 are provided with overhanging portions 119 provided with shafts that are engaged with and rotated at substantially the center of the leg base 113. The overhanging portion 119 can be folded by being rotated to the lower side of the metal dish portion 112, and is housed inside the left and right end surfaces 112e of the metal dish portion 112 in a folded state. Further, it rotates and projects to the outside of the left and right end surfaces 112 e of the metal dish portion 112 and is placed on a shelf 27 provided in the heating chamber 28.

  In FIG. 5, it supports by the leg part 113a, folds and stores the metal leg part 114, rotates the overhanging part 119 to the lower side of the metal dish part 112, folds, and the to-be-cooked object 130 is put on the metal dish part 112. The loaded tray 111 is shown. FIG. 6 is a bottom view of the tray 111.

  FIG. 7 shows a grill pan lid 101, which includes a grill lid 105, a steam port 102, a grill pan lid handle 103, and a lid packing 104.

  The grill lid 105 is made of a metal material that does not transmit microwaves radiated from the magnetron 33. In this embodiment, the grill lid 105 is made of an aluminum material, and the surface treatment is made of fluorine PCM. Further, in this embodiment, the steam port 102 and the grill pan lid handle 103 are made by mixing a glass material with a plastic resin so that the heat of the grill lid 105 is difficult to be transmitted, and further, the deformation in the heating chamber 28 is suppressed. It is made of a material.

  The steam port 102 is configured such that water vapor ejected from the water vapor generating means 43 provided inside the main body 1 can flow into the grill pan lid 101, and the steam port 102 is engaged with the grill lid 105, The grill lid 105 part with which the port 102 is engaged is provided with an elliptical communication port having the same inner diameter as the steam port 102.

  A lid packing 104 is provided at the lower peripheral portion of the grill pan lid 101. The lid packing 104 has an effect of suppressing the transfer of heat from the tray 111, and is provided so that the filled water vapor does not leak from the tray 111 and the grill pan lid 101. As a result, water vapor is less leaked into the heating chamber 28, cleaning of the heating chamber 28 is omitted, and use is improved. In this embodiment, a silicon rubber material is used. Further, since the lid packing 104 is configured to be detachable from the grill lid 105, the lid packing 104 can be easily removed during cleaning and is easy to use.

  The grill pan lid 101 is placed on the tray 111 via the lid packing 104. However, the grill pan lid 101 and the tray 111 constitute a resonator, and by removing the dimension between the grill pan lid 101 and the pan 111 from the resonance point, the inside of the space formed by the grill pan lid 101 and the pan 111 (steamed) It is difficult for microwaves to be supplied to the interior 125).

  When cooking, the cooking object 130 as the cooking object is placed on the surface of the saucer 111, and the grill pan lid 101 is placed on the metal dish part 112 so as to cover the saucer 111.

  FIG. 8 is a perspective view in which the steamer 125 is placed in the heating chamber 28 with the door 2 opened. The metal legs 114 (FIG. 5) of the steamer 125 are closed, placed on the table plate 24 by the legs 113a and set in the heating chamber 28, whereby the weight is measured by the weight detection means 25 of the main body 1 for cooking. Control.

  In a state where the saucer 111 containing the cooking object 130 and the grill pan lid 101 are placed on the table plate 24 of the main body 1, the steam port 102 provided in the grill pan lid 101 when the pan 111 and the grill pan lid 101 are combined. The position of the opening is the same height as the steam outlet 44 of the main body 1.

  Moreover, the positional relationship between the front end of the opening of the steam port 102 in the grill pan lid 101 and the left side surface 28 c of the heating chamber is such that the steam spout 44 is in the state of the steam port 102 when the tray 111 is placed on the table plate 24. The positional relationship is such that it is hidden inside the opening.

  FIG. 9 is a block diagram showing the control means of the heating cooker.

  Next, operation | movement of the system of a heating cooker is demonstrated using FIGS. 1-3, FIG.

  The power source 76 is for operating the main body 1 of the cooking device.

  The hot air unit 11 includes a hot air motor 13 on the rear side of the hot air case 11a provided outside the heating chamber inner wall surface 28b including the hot air intake hole 31 and the hot air blowing hole 30, and a hot air fan is attached to the motor shaft through the hole of the hot air case 11a. 32, hot air heaters 14 a and 14 b are provided on the outer peripheral side of the hot air fan 32, and hot air is circulated and supplied to the heating chamber 28.

  The range heating means 77 is an inverter board 22 on which an inverter circuit that creates a power source for driving the magnetron 33 and the magnetron 33 is mounted. The inverter circuit creates a power supply corresponding to the heating power input from the input means 71 and supplies it to the magnetron 33.

  The grill heating means 12 is composed of a heater provided on the back side of the top surface of the heating chamber 28, and heats the heating chamber upper surface 28 e of the heating chamber 28 to bake the cooking object 130 in the heating chamber 28 by radiant heat. .

  The cooling means 50 is a fan device 15 in which a fan is connected to a cooling motor attached to the bottom plate 21, and the cooling air 39 blown by the cooling means 50 is a magnetron 33 that generates heat in the machine room 20 or an inverter board. 22. Cool the weight detection means 25 and the like.

  The rotating antenna driving means 46 is a motor for driving the rotating antenna 26, and a synchronous motor and a gear for reducing the rotational speed are integrated.

  The weight detection means 25 measures the weight of the food to be cooked placed on the table plate 24.

  The temperature detection means a85 is attached to the heating chamber 28, detects the temperature in the heating chamber 28, and adjusts the power of the heaters of the hot air unit 11 and the grill heating means 12 as oven heating means by the control means 151. .

  The steam unit 43 a is composed of water vapor generating means 43 and pump means 87.

  The water vapor generating means 43 comprises a boiler heating means 89 comprising a heater for heating water, and a temperature detecting means b 88 for detecting the temperature of the water vapor generating means 43, and the control means 151 is configured to heat the boiler from the detection result of the temperature detecting means b 88. The means 89 and the pump means 87 are controlled.

  Reference numeral 71 denotes an input means, which shows the operation unit 6 and the display unit 5 here.

  Reference numeral 151 denotes a control unit which is mounted on the control board 23 and operates to cook food according to the contents input from the input unit 71. The state of the food and the state of the heating chamber are detected from each detection unit. Then, each heating means and driving means are operated as necessary.

  The control means 151 stores heating conditions that are the control process 300 (FIG. 10) of the auto menu that combines the operation of each heating means and the heating operation according to time.

  When the auto menu is set by the input means 71, the control means 151 executes the control process 300 in the default heating operation D in which cooking is performed for four persons, which is a standard amount, and the auto menu is set by the input means 71. After that, when the small number key 6a is operated, the control process 300 is executed for a short time or lower heating power S than the default heating operation D, and one person depends on the number of persons determined according to the menu. Cooking for 2 minutes or 2 people.

  This embodiment is configured as described above, and next, as an example of steamed dishes for the operation, an example of operation in the case of cooking “chicken soft steamed” that mainly becomes chicken to be cooked 130 is shown in FIGS. 10 and 11. It explains using.

  The ingredients to make “soft steamed chicken” are for 3 to 4 people, 2 chicken breasts (without skin, 200 g / sheet), 1 tablespoon sake, a little salt, 2 teaspoon ginger juice, Chinese cabbage (size that is easy to eat) 100 g). To make the chicken, salt it and sprinkle it with sake and ginger soup, season it, spread an oven sheet on the saucer 111 supported by the legs 113a and spread the chicken as shown in Fig. Place the Chinese cabbage around the chicken. Then, the tray 111 is covered with the grill pan lid 101, and the steam port 102 is placed on the table plate 24 so as to match the steam outlet 44 of the heating chamber 28. Fill the main body 1 with water in the water tank 42 until it is full, close the door 2, select “steamed chicken” in “steamed food” from the auto cooking menu using the operation unit 6, and start heating. Manipulate.

  The “steamed chicken meat” uses the default heating operation D in the control process 300 shown in FIG.

  As shown in FIG. 10, the control process 300 is a control for performing a three-stage process including a range process 301, a steam + oven process 302, and an oven process 303. In general, the heating time for cooking two pieces of soft steamed chicken is 30 minutes in all steps, the heating time T1 in the range step 301 is about 3 minutes, and the heating time T2 in the steam + oven step 302 is about 2 minutes. The heating time T3 of the oven process 303 is about 1 minute for 26 minutes.

  First, the range process 301 will be described. The range step 301 is a step of microwave heating of the range heating unit 77 by the control unit 151. The microwave heating of the range heating means 77 causes the high-frequency heating element 120 on the back surface of the metal dish portion 112 of the tray 111 to generate heat, thereby increasing the overall temperature of the tray 111 and to the temperature necessary for heating the cooking object 130. It is a process of raising in a short time.

  In this dish, because of the steamed dish, the cooking object 130 is heated to such an extent that it does not become baked, and is performed with a heat amount and time set so as to rise to a predetermined temperature in a short time. .

  In this range step 301, the temperature of the metal dish part 112 due to the heat generated by the high-frequency heating element 120 is quickly raised by operating the output of the range heating means 77 at a maximum output of 800 W, and the time of the next steam + oven step 302 is increased. It takes a long time to take over to the next process.

  In addition, by putting the Chinese cabbage, which contains water, around the chicken, the side dishes are cooked at the same time.

  As shown in FIG. 11 (a), the lower surface 130 b of the object 130 to be cooked placed on the saucer 111 is heated by the saucer 111, and the entire metal dish part 112 is heated to dissipate heat into the steamer 125.

  Next, the steam + oven process 302 will be described. The steam + oven process 302 is a process in which steam is generated by the control means 151 in the steam unit 43a that heats the steam and the hot air unit 11 that is the oven heating means at the same time, and the cooking object 130 is steamed in this process. is there.

  The reason why the steam heating and the oven heating are simultaneously performed in this step is that the temperature of the surface of the tray 111 and the grill pan lid 101 and the atmospheric temperature inside the steamer 125 cannot be maintained at a desired temperature only by steam heating.

  That is, the heating chamber 28 is heated by the hot air unit 11 simultaneously with the steam unit 43a, and the steamer 125 is heated from the outside, so that the surface temperature of the tray 111 and the grill pan lid 101 and the atmospheric temperature inside the steamer 125 are desired. The temperature is maintained.

  At this time, the temperature of the hot air unit 11 is controlled by the control means 151 controlling the output of the hot air unit 11 so that 120 ° C. can be obtained at the center of the heating chamber 28 based on the temperature detected by the temperature detecting means a85. Yes. Therefore, the outer surface temperature of the pan 111 and the grill pan lid 101 of the steamer 125 is directly exposed to the hot air in the heating chamber 28, and the temperature of the inner surface of the pan 111 and the grill pan lid 101 is also approximately 100. It is over ℃.

  The steam unit 43a continues to eject a certain amount of water vapor to the steamer 125.

  The steam that fills the steamer 125 is 100 ° C. at the steam outlet 44, but when the steamer 125 fills the steamer 125 through the steam port 102, the steam touches the object 130 to be cooked 130. As the temperature rises, the heat is removed and an atmosphere of water vapor of about 70 ° C. is formed. Therefore, in order to maintain the atmospheric temperature in the steamer 125 at 80 to 100 ° C., the steamer 125 in the heating chamber 28 is heated by the hot air unit 11 so that the inner surfaces of the tray 111 and the grill pan lid 101 are kept at 100 ° C. That's what you keep.

  Here, the structure of the meat that is to be cooked 130 and the temperature and softness of the meat will be described. It is known that when meat is heated at a temperature of 75 ° C. or higher for a long time, the fiber of the meat is loosened and softened.

  Therefore, the steam + oven process 302 is to heat the cooking object 130 in a short time while softening the cooking object 130 in accordance with such denaturation of the meat.

  At the same time, the tray 111 is heated to 120 ° C. in the heating chamber 28 by the hot air unit 11 to transmit heat to the metal tray 112, and the temperature of the steamer 125 is transferred by the heat transfer from the tray 111 and the grill pan lid 101. The heating is continued, and heating is continued to about 80 ° C. even at the place where the cooking object 130 of the tray 111 is placed, and the lower surface 130b of the cooking object 130 placed on the tray 111 is heated.

  Therefore, the chicken is heated from both sides without being turned over during cooking and heated to the core 130c.

  As a result, the temperature of the upper surface 130a, the lower surface 130b and the core 130c of the chicken is raised so that the food to be cooked 130 is not dried and is not steamed as a steamed dish. It is possible to perform cooking while maintaining the taste and flavor without damaging the finished shape and texture.

  Finally, after the steam unit 43a is stopped and only the hot air unit 11 is operated to stop heating with water vapor, the temperature inside the steamer 125 is maintained so as not to decrease too much.

  Then, the oven heating means is stopped to finish cooking.

  In the case of 3-4 people, it can cook well with the said heating system.

  Next, the case where the amount for one or two persons (one chicken breast) is cooked will be described. After selecting “steamed chicken” in “steamed food” from the automatic cooking menu by the operation unit 6, the small-group key 6a is operated to start heating.

  The control device 151 performs cooking for one person or two persons described in the attached cooking book by executing the control process 300 in a short heating operation S with a short heating time or lower heating power than the default heating operation D. .

  The small heating operation S is performed by changing the range output from 800 W to 700 W in the range step 301. The reason is that if it is performed at 800 W on a small amount of heated object (one chicken breast), the range output is too strong, resulting in a hard finish. Therefore, by lowering the heating power to 700 W and heating, a soft finish similar to when cooking for 3 to 4 people can be obtained.

  In this case, the range output is changed. However, in the case of oven cooking, the control process 300 is executed in the small heating operation S using the value obtained by subtracting the cooking time according to the amount, and the cooking of the auto menu is performed. Some will do.

  As an input different from the small number key 6a, as shown in FIG. 12, the number of menus may be set by a small number key 6x by a method of selecting either one or two for the input means 71 as shown in FIG. . This setting may be made by using a touch key or an input means combined with display. When the material key 6z is operated, the materials for the number of persons selected by the small number key 6x are displayed on the material display 7z.

  According to the above, the user could easily change the cooking amount of the auto menu.

6a Small group key,
28 heating chamber,
71 input means 151 control means,
300 control process,
D Default heating operation,
S Small heating operation,

Claims (1)

The body,
A heating chamber for storing the object to be heated in the main body and cooking by heating;
Heating means for heating the object to be heated;
An operation panel provided on the main body;
Input means provided on the operation panel for setting heating conditions of the object to be heated;
A small number setting means for changing to a smaller number than the number of persons set in advance on the operation panel;
Control means for controlling the heating means under the heating conditions set by the input means,
When the number of persons is changed by the small number of persons setting means, the control means controls to lower the temperature of the heating means or shorten the time based on the changed number of persons.